Peaches and Mixed Greens Salad

Tossing juicy peaches into a green salad with a tart raspberry-shallot dressing makes an ideal sweet-savory side good with grilled pork or chicken.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 164
  • Calories from fat: 30%
  • Fat: 5.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.3g
  • Carbohydrate: 24.5g
  • Fiber: 5.1g
  • Cholesterol: 2mg
  • Iron: 1.7mg
  • Sodium: 138mg
  • Calcium: 66mg


  • 2 cups raspberries, divided
  • 3 tablespoons crème de cassis (black currant-flavored liqueur)
  • 1 tablespoon sugar
  • 2 tablespoons minced shallots
  • 2 tablespoons crème fraîche
  • 2 tablespoons champagne vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 6 cups mixed salad greens (about 8 ounces)
  • 2 cups thinly sliced peeled peaches (about 2 large)
  • 1/2 cup thinly sliced green onions (about 2 bunches)
  • 1/3 cup chopped hazelnuts, toasted


  1. Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer. Cook 5 minutes or until raspberries are very tender; cool to room temperature. Press raspberry mixture through a fine sieve into a bowl, reserving liquid; discard solids. Combine raspberry liquid, shallots, and next 6 ingredients (through salt) in a medium bowl, stirring with a whisk.
  2. Combine remaining 1 1/2 cups raspberries, mixed salad greens, and remaining ingredients in a large bowl; add shallot mixture, tossing gently to coat greens. Serve immediately.
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